|
gptkbp:instance_of
|
gptkb:beef
|
|
gptkbp:availability
|
local markets
|
|
gptkbp:breeding_behavior
|
Wagyu
|
|
gptkbp:certification
|
A4 or A5 grade
|
|
gptkbp:cooking_method
|
gptkb:cuisine
grilling
simmering
sautéing
|
|
gptkbp:cuisine
|
gptkb:Japanese
|
|
gptkbp:cultivation
|
grain-fed
grass-fed
|
|
gptkbp:cultural_significance
|
regional pride
|
|
gptkbp:exported_to
|
international markets
|
|
gptkbp:famous_for
|
gptkb:taste
texture
marbling quality
|
|
gptkbp:historical_significance
|
gptkb:cultural_practices
traditional farming methods
regional heritage
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Noto Beef
|
|
gptkbp:is_promoted_by
|
gptkb:local_government
food bloggers
culinary festivals
|
|
gptkbp:marbling
|
excellent
|
|
gptkbp:nutritional_value
|
high in protein
rich in vitamins
high in omega-3 fatty acids
|
|
gptkbp:origin
|
gptkb:Noto_Peninsula
|
|
gptkbp:pairing
|
gptkb:rice
gptkb:sake
gptkb:wine
|
|
gptkbp:product_quality
|
high
|
|
gptkbp:recognized_by
|
gptkb:Japanese_Ministry_of_Agriculture
food critics
culinary experts
|
|
gptkbp:served_as
|
gptkb:beef
sukiyaki
shabu-shabu
|
|
gptkbp:served_in
|
fine dining restaurants
steakhouses
traditional Japanese restaurants
|
|
gptkbp:sustainability
|
sustainable farming practices
|
|
gptkbp:taste
|
rich
|
|
gptkbp:texture
|
tender
|
|
gptkbp:bfsParent
|
gptkb:Noto_Island
|
|
gptkbp:bfsLayer
|
8
|